1½ cups self-raising flour (205g)
¼ cup almond meal (25g)
¼ tsp salt
½ cup granulated sugar (100g)
½ cup milk (125ml)
¼ cup butter, melted and cooled (60g)
1 egg, lightly whisked
½ cup passionfruit pulp (7-8 fresh passionfruit)
½ cup orange juice (125ml)
1 cup boiling water (250ml)
¼ cup brown sugar, lightly packed (60g)
Cream, ice cream or custard
Preheat oven to 180°C. Lightly coat a 2 litre baking dish with cooking oil spray and place on a rimmed oven tray.
Stir flour, almond meal, salt and sugar in a medium bowl. Make a well in the centre, add milk, butter, and egg, and stir to combine. Spoon batter into prepared dish and spread into a thin layer.
Stir passionfruit pulp, orange juice, boiling water and brown sugar in a jug. Pour liquid over a large spoon so the liquid floats on top of the batter. Do not stir.
Bake 30 – 35 minutes until pudding is golden on top and firm to the touch in the centre. Serve warm with extra passionfruit, and cream, custard or ice cream if desired.